Step 1 of 5
Fish Fofos
Put the fish in a lidded pan and pour over enough water to cover. Bring to a simmer and gently poach for 10 minutes over low heat with the lid on. Drain and flake the fish.
Step 2
Put the flaked fish, mashed potato, green chilli, coriander, cumin seeds, black pepper, garlic and ginger in a large bowl. Season, add the rice flour and mix well. Break in 1 egg and stir to combine.
Step 3
Divide the mixture into 15 and shape into small logs. Beat the remaining 2 eggs in a bowl. Put the breadcrumbs in another. Dip each fofo in beaten egg then coat in breadcrumbs. Chill for 20 minutes.
Step 4
Heat about 1cm of oil in a large frying pan over medium heat. Fry the fofos in batches for 2 minutes on each side until evenly golden brown. Drain on kitchen paper.
Step 5
For the onion salad, mix together the sliced red onion, chopped coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.
